Soy Free Lebanese Tabbouleh

Total time50 min

Prep time20 min

Cook time0 min

4.9

(22)

Bright, herby, and impossibly fresh, this Lebanese tabbouleh is the kind of dish that makes you want to eat with your hands. The base is a mountain of finely chopped flat-leaf parsley and mint, which is exactly how it should be — the bulgur is a supporting player, not the star. A quick soak in fresh lemon juice is all it takes to soften those fine grains, no boiling required, and the result is light and perfectly textured. Warm spices like allspice and cinnamon in the dressing give it that distinctly Lebanese depth that sets it apart from any deli-counter version you've tried. Every single ingredient here is naturally free from soy — no sauces, no processed shortcuts, just olive oil, lemon, vegetables, and herbs working in beautiful harmony. Serve it straight from the bowl or scoop it up with crisp romaine leaves for a little extra crunch. It's the kind of recipe that tastes like it took way more effort than it actually did.

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Ingredients

4 servings

¼ cup fine bulgur wheat
3 tbsp fresh lemon juice (from about 2 lemons), divided
2 bunches flat-leaf parsley (about 4 cups packed), stems removed, finely chopped
½ cup fresh mint leaves, finely chopped
3 medium ripe tomatoes (about 1 lb), seeded and finely diced
4 scallions (green tops only), thinly sliced
3 tbsp extra virgin olive oil
½ tsp ground allspice
¼ tsp ground cinnamon
¾ tsp fine sea salt, or to taste
¼ tsp black pepper, or to taste

For serving

romaine lettuce leaves, for scooping (optional)

Instructions

1
Place the bulgur in a fine-mesh strainer set over a bowl. Pour 1 tablespoon of the lemon juice over the bulgur and toss to coat, then let it soak at room temperature for 30 minutes, until the grains are just tender and have absorbed the juice. Fluff with a fork.
2
While the bulgur soaks, finely chop the parsley and mint on a large cutting board, working in batches if needed, until the pieces are very small and uniform — about 1/8 inch. Transfer to a large mixing bowl.

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